Comments on: Choucroute Garnie Recipe http://marxfood.com/charcroute-garni/ Fine Wholesale Food: Wild Mushrooms, Game Meats, Fresh Seafood, Palmleaf Dinnerware, Camelina Seeds and other Specialties Wed, 08 Feb 2012 17:49:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Chris http://marxfood.com/charcroute-garni/comment-page-1/#comment-7584 Chris Sun, 14 Jun 2009 00:21:22 +0000 http://marxfood.com/?p=2672#comment-7584 Back from Ribeauville 2 months now and cant get charcroute out of my head. Cant wait to make this and feast tomorrow!!! Back from Ribeauville 2 months now and cant get charcroute out of my head. Cant wait to make this and feast tomorrow!!!

]]> By: David Neal Miller http://marxfood.com/charcroute-garni/comment-page-1/#comment-4151 David Neal Miller Mon, 16 Feb 2009 19:48:06 +0000 http://marxfood.com/?p=2672#comment-4151 After a summer of student penury at the University of Strasbourg, I treated myself to dinner at an actual restaurant. In response to my query about Alsatian food, the waiter recommended charcroute garni. Embarrassed to ask the meaning of "charcroute"—our conversation was in French—I blindly took his advice. I was overwhelmed by a simply *huge* platter (much like yours, save for the addition of fried egg and a far greater sauerkraut:other ingredient ratio). It was, the waiter explained, the twentieth anniversary of the liberation on Strasbourg by the Allies and any American who traveled to Strasbourg, spoke French (however poorly), and ordered an Alsatian specialty deserved all the charcroute he could eat, all the charcroute garni the kitchen could prepare. I was delighted by the meal and touched beyond measure by the fraternité and gratitude of a man many decades my senior. Thank you for the opportunity to recall this charcroute garni moment a half-century ago. After a summer of student penury at the University of Strasbourg, I treated myself to dinner at an actual restaurant. In response to my query about Alsatian food, the waiter recommended charcroute garni. Embarrassed to ask the meaning of “charcroute”—our conversation was in French—I blindly took his advice. I was overwhelmed by a simply *huge* platter (much like yours, save for the addition of fried egg and a far greater sauerkraut:other ingredient ratio). It was, the waiter explained, the twentieth anniversary of the liberation on Strasbourg by the Allies and any American who traveled to Strasbourg, spoke French (however poorly), and ordered an Alsatian specialty deserved all the charcroute he could eat, all the charcroute garni the kitchen could prepare. I was delighted by the meal and touched beyond measure by the fraternité and gratitude of a man many decades my senior.

Thank you for the opportunity to recall this charcroute garni moment a half-century ago.

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